Crockpot Cabbage Roll Soup Recipe (Easy Slow Cooker Comfort Food)
Introduction
Crockpot Cabbage Roll Soup takes everything you love about classic stuffed cabbage rolls—savory beef, tender cabbage, tomato-rich broth, and warming spices—and transforms it into an effortless slow cooker meal. This recipe delivers deep, slow-simmered flavor without the time-consuming rolling, stuffing, or baking. It’s hearty, nourishing, and perfectly suited for busy weekdays, meal prep, or cozy weekends when you want comfort food with minimal hands-on effort.
Using a crockpot allows the cabbage to soften beautifully, the beef to become tender, and the broth to develop a rich, balanced depth. The result is a soup that tastes like it’s been tended all day—because it has—while you focus on everything else. Naturally gluten-free, customizable, and freezer-friendly, this Crockpot Cabbage Roll Soup earns its place as a staple slow cooker recipe.
Ingredients
Main Soup Components
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1 lb lean ground beef (85–90% lean)
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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1 small green cabbage (about 2 lbs), chopped into bite-size pieces
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3 medium carrots, peeled and sliced
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1 green bell pepper, diced
Broth & Tomato Base
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can tomato sauce
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4 cups low-sodium beef broth
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2 tablespoons tomato paste
Seasonings
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1 teaspoon kosher salt (adjust to taste)
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½ teaspoon freshly ground black pepper
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon dried thyme
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1 bay leaf
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1 tablespoon Worcestershire sauce
Grain (Optional but Traditional)
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½ cup uncooked long-grain white rice
For Serving (Optional)
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Fresh parsley, chopped
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Sour cream or plain Greek yogurt
Step-by-Step Instructions
1. Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink. Drain excess fat and transfer the beef to the crockpot.
2. Add Aromatics
Add the diced onion and minced garlic directly to the crockpot with the beef. Stir gently to combine.
3. Build the Soup Base
Add chopped cabbage, carrots, and green bell pepper to the slow cooker. Pour in the crushed tomatoes, tomato sauce, beef broth, and tomato paste.
4. Season the Soup
Stir in salt, pepper, smoked paprika, oregano, thyme, bay leaf, and Worcestershire sauce. Mix until well combined.
5. Add Rice
Stir in the uncooked rice, ensuring it is fully submerged in the liquid to cook evenly.
6. Slow Cook
Cover and cook:
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Low: 7–8 hours
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High: 4–5 hours
The soup is ready when the cabbage is tender, the rice is fully cooked, and the flavors are well blended.
7. Final Adjustments
Remove the bay leaf. Taste and adjust seasoning if needed. If the soup is thicker than desired, add up to 1 cup additional broth.
8. Serve
Ladle into bowls and garnish with fresh parsley. Serve with a dollop of sour cream or Greek yogurt if desired.
Expert Tips & Variations
Professional Tips
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Browning the beef before slow cooking enhances flavor and prevents greasy broth.
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Chop cabbage into uniform pieces to ensure even cooking.
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For a thinner soup, reduce rice to ⅓ cup or omit entirely.
Ingredient Substitutions
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Ground turkey or chicken: Use as a leaner alternative to beef.
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Brown rice: Substitute, but increase cook time by 30–60 minutes.
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Vegetable broth: Swap for beef broth for a lighter flavor.
Dietary Variations
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Low-carb: Omit rice or replace with cauliflower rice (add during the last 30 minutes).
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Dairy-free: Skip sour cream garnish.
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Vegetarian: Use plant-based ground meat and vegetable broth.
Serving Suggestions
Crockpot Cabbage Roll Soup is a complete meal on its own, but it pairs well with:
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Crusty sourdough or rye bread
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Simple green salad with vinaigrette
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Mashed potatoes or buttered egg noodles for a heartier spread
Serve hot, straight from the slow cooker, for best texture and flavor.
Storage & Make-Ahead Notes
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Refrigeration: Store in an airtight container for up to 4 days.
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Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.
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Reheating: Reheat gently on the stovetop over medium heat or in the microwave, adding broth if thickened.
The soup’s flavor deepens after a day, making it ideal for meal prep.
Nutrition Information (Per Serving)
Based on 6 servings
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Calories: 310
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Protein: 22 g
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Fat: 12 g
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Saturated Fat: 4.5 g
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Carbohydrates: 28 g
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Fiber: 6 g
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Sugar: 10 g
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Sodium: 720 mg
Why This Crockpot Cabbage Roll Soup Works
This recipe succeeds because it respects the flavors of traditional cabbage rolls while adapting them to a slow cooker format. Gentle heat allows the cabbage to soften without becoming mushy, the rice absorbs savory broth, and the tomatoes balance richness with acidity. It’s a reliable, comforting recipe that performs well for family dinners, leftovers, and freezer meals—exactly what a great crockpot soup should be.